Bacon & Egg Salad

3
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"Yum this is so good, I think I could probably eat this sandwich everyday and never tire of it. You can replace some of the mayo with fat-free Greek yogurt or light sour cream, too, to reduce calories. Makes about 2 cups egg salad"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (166.7 g)
  • Calories 245.9
  • Total Fat - 16 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 424.2 mg
  • Sodium - 909.4 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.1 g
  • Protein - 15 g
  • Calcium - 75.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.1 mg

Step 1

Mix all ingredients together. Use right away or cover and refrigerate.

Step 2

Use to make sandwiches.

Tips & Variations


No special items needed.

ImPat

I scaled this back to use 2 eggs and served with a simple garden salad for a very nice light lunch which I thoroughly enjoyed. As I did not have dill pickle relish I finely chopped up a baby gherkin and added some of the pickling juice otherwise made as directed. I also cooked up my bacon in the microwave using my recipe http://www.recipezazz.com/recipe/cook-bacon-in-microwave-or-frypan-14749. Thank you Bethany for a lovely lunch, made for Alphabet Soup tag game.

review by:
(18 May 2016)